Served with tea, this biscuit is made of dry fruits, white sesame seeds and fennel seeds.
Bakarkhani Recipe by Chef Ajay Chopra

- Indian


- 2

Cooking Time

-10 Min


- cookies


- Medium

Preparation Time

- 15 Min


  • 500 ml milk
  • 1 tbsp sugar
  • 1 tsp green cardamom
  • 2 cups refined flour
  • 2 tbsp nuts
  • 1 tbsp white sesame seeds
  • 1 tbsp fennel seeds
  • 2 tbsp ghee
  • 1 tsp yeast
  • ½ tsp salt


  1. 1

    In a bowl take milk add sugar, green cardamom and whisk keep the mix aside.
  2. 2

    For the dough take refined flour, chopped nuts, white sesame seeds, fennel seeds, ghee and mix all.
  3. 3

    In a small bowl add yeast, sugar, water and wait for one minute so yeast can get activated.
  4. 4

    Mix yeast and milk in the flour mix and knead it into a soft dough.
  5. 5

    In the salt and knead the dough gently and brush the dough finally with butter.
  6. 6

    Divide dough into tennis ball sizes and gently press each ball to make Bakarkhani.
  7. 7

    Dock Bakarkhani with fork so it doesn't rise.
  8. 8

    Leave them for 10 minutes for ferment.
  9. 9

    Before baking brush butter and bake it at 180 C for 8 to 10 minutes.
  10. 10

    Serve hot with Kiawah tea.

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